Instructions
Preheat oven to 375 F.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a medium-sized mixing bowl, beat butter and sugar until light and fluffy. Mix in egg whites, egg, and vanilla until thoroughly combined.
Melt three ounces of the dark chocolate in the microwave or in a double boiler. Mix melted chocolate into the wet ingredients a little bit at a time until fully combined.
Mix in dry ingredients until just combined.
Fold four ounces of the remaining unmelted chocolate into the batter.
Scoop tablespoon-sized balls of dough, three inches apart from one another, onto cookie sheets lined with parchment paper or silicone mats. Press dough balls down slightly with your thumb to flatten the tops.
Press the remaining 2 ounces of chocolate pieces into the tops of the cookies so that there will be some chocolate visible at the top of each cookie after the bake.
Bake for 9 minutes or until firmly set. Remove from the oven and let sit on cookie sheet for two minutes before transferring to a cooling rack.
Serve warm or, once cooled, store in a loosely-covered container for up to four days.#darkchocolate#chocolate#chocoholic#recipes#delicious#foodvideo#tasty#chocolatechip#sweetooth#chocolatemousse#chocolateaddict#chocolatelover#chocolateganache#chocolatebuttercream#chocolove#instachocolate#chocolateheaven#chocolateoverload#chocolateicecream#chocolatecookies

Let’s start off with a universal classic; a chocolate brownie! ✨ Follow @allthebrownies for daily brownie recipes 😉💕
(Ingredients in slides) •
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s̤̈ẗ̤ë̤p̤̈ ö̤n̤̈ë̤ : Put Butter and dark chocolate into bowl. Melt (using a saucepan and hot water or a microwave) and stir to mix together.
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s̤̈ẗ̤ë̤p̤̈ ẗ̤ẅ̤ö̤: Turn oven on to 180C/160C fan/ gas 4. Line base of 20cm square tin with non-stick baking parchment •
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s̤̈ẗ̤ë̤p̤̈ ẗ̤ḧ̤r̤̈ë̤ë̤: Sieve plain flour and cocoa powder into a bowl. •
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s̤̈ẗ̤ë̤p̤̈ f̤̈ö̤ṳ̈r̤̈: Break the large eggs into a bowl and add the caster sugar. Whisk together using an electric mixer. It’s ready when mixture is pale and double its original volume. •
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s̤̈ẗ̤ë̤p̤̈ f̤̈ï̤v̤̈ë̤: Pour the butter dark chocolate mixture over the egg and sugar. Fold together with a rubber spatula to combine the two mixtures.
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s̤̈ẗ̤ë̤p̤̈ s̤̈ï̤ẍ̤: Add the sieved cocoa and flour. Fold this in to combine all three mixtures together.
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s̤̈ẗ̤ë̤p̤̈ s̤̈ë̤v̤̈ë̤n̤̈: Stir in the white and milk chocolate chunks. Pour mixture into tin.
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s̤̈ẗ̤ë̤p̤̈ ë̤ï̤g̤̈ḧ̤ẗ̤: Put in oven and check after 25 minutes. If the brownie wobbles in the middle it’s not done. When the sides are just beginning to come away from the tin and there’s a crispy crust on the top, it’s ready.